Friptura suculenta de oaie cu sos de porto, sharon si fructul pasiunii/Juicy mutton roast with porto, sharon and passion fruit sauce

Zilele acestea m-am framantat mult. Am citit, am experimentat si am cautat ingrediente, uneori cu succes, alteori deznadajduitor. Nu vreau sa va fac prea curiosi si am sa va spun care a fost motivul. M-am hotarat sa particip la concursul organizat de Philips si Gustos – Gatesc sanatos pentru concursul Philips AirFryer de pe Gustos.ro”.
Am cochetat pe rand cu preparatele vegetariene, raw, cu peste, pui si vita. Dar parca nici unul dintre ele nu era ceea ce cautam. Si ce credeti ca am ales? Carne de oaie. 
Probabil ca ati ridicat deja spranceana si va intrebati de ce am ales un tip de carne atat de blamat de catre noi romanii. 
Ei bine, carnea de oaie se incadreaza in categoria alimentelor complete. Ea contine o larga varietate de aminoacizi, majoritatea vitaminelor si aproape toate mineralele necesare organismului. Aminoacizi continuti de carnea de oaie sunt extrem de rar intalniti in lumea animala, ca si unele minerale precum cobaltul si manganul. O dieta care contine carne de oaie conduce la reducerea riscului de infarct, imbunatatirea calitatii somnului, reducerea vitezei de imbatranire a creierului.
Fructele folosite pentru sos si vinul contin antioxidanti, foarte importanti pentru sanatatea noastra.
These days I’ve lamented a lot. I read, experienced and searched ingredients, sometimes successfully, sometimes without hope. I don’t want to make you too curious and I’ll tell you the reason for doing all these things. I decided to participate in the contest organized by Philips and Gustos – „Healthy cooking with Philips AirFryer competition on Gustos.ro”.
I oscillated between vegetarian dishes, raw, fish, chicken and beef. But none of them were what I was looking. What do you think I chose? Mutton.
You probably already raised your eyebrow and wonder why I chose a type of meat so blamed by us, the Romanians.
Well, mutton is considered a complete category of food. It contains a variety of aminoacids, most vitamins and  almost all minerals needed by our body. The aminoacids contained by mutton are extremely rare in the animal world, as well as some minerals such as cobalt and magnesium  A diet containing mutton will reduce the risk of heart attack, improve sleep quality, slowing the aging  of brain.
The fruits used for sauce and wine contain antioxidants, very important for our health.

Iata ce ingrediente am folosit (pentru 6 portii).
Friptura
-2 kg pulpa de oaie
-4 linguri ulei
-600 ml vin rose sau alb
-cuisoare
-sare grunjoasa
Sos
-300 ml vin porto tawny
-2 fructe sharon
-2 maracuja (fructul pasiunii)
Piure de cartofi
-3-4 cartofi
-30 g unt
-lapte
Piure de morcovi 
-4 morcovi
-20 g unt

Here are the ingredients I used (for 6 servings)
Roast
-2 kg mutton leg
-4 tablespoons oil
-600 ml wine or white rose
-cloves
-coarse salt
Sauce
-300 ml wine tawny port
-2 sharon fruits
-2 maracuja (passion fruits)
Mashed potatoes
-3 – 4 potatoes
-30 g butter
-milk
Mashed carrots
-4 carrots
-20 g butter

Pulpa de oaie se degreseaza. Se scot pe rand toate pielitele si toata grasimea. Carnea se freaca apoi cu sarea grunjoasa.
Intr-o tigaie se adauga cele patru linguri de ulei si se pune pe foc. Cand uleiul este incins, se pune carnea care se va intoarce pe fiecare parte si se va lasa maxim 3 minute (deci in total 6 minute pentru intreaga bucata).
Degrease the mutton pulp. Take off all the grease and tissues. The meat is then rubbed with coarse salt.
Add four tablespoons of oil in a pan and put it on the stove. When the oil is hot put the meat in the pan and turn it on each side and will leave it within 3 minutes (so a total of 6 minutes for the entire piece of meat).

Puneti apoi bucata de carne intr-un vas ceramic, adaugati vinul rose sau alb si cuisoarele. Acoperiti vasul cu un capac sau folie de aluminiu si introduceti-l in cuptorul preincalzit. Pentru inceput vom gati friptura la foc iute timp de 10 minute. Dupa cele 10 minute, focul se regleaza la minim. Friptura se va pregati la foc mic aproximativ o ora si jumatate.
Pentru a obtine o friptura suculenta, eu am folosit un termometru special pentru friptura. Acesta indica temperatura la care carnea este bine facuta (well made)-in cazul carnii de oaie fiind 82 grade C. Familia mea prefera friptura medium rare in mod normal asa ca temperatura maxima la care a ajuns carnea a fost de aproximativ 75 de grade Celsius.
Temperatura carnii se ia in zona in care bucata are grosimea cea mai mare, tija termometrului netrebuind sa atinga niciodata osul.
Dupa ce friptura s-a facut, vasul se scoate din cuptor. Carnea se va lasa timp de 10 minute inainte de a fi taiata si servita pentru a lasa in vas toata zeama care este in exces.
Then place the piece of meat in a ceramic pot, add rose or white wine and cloves. Cover the dish with a lid or aluminum foil and put it in the preheated oven. For start, we’ll cook the roast  at high heat for 10 minutes. After 10 minutes, the fire is adjusted to a minimum. Prepare roast on low heat for about an hour and a half.
To get a juicy roast, I used a special thermometer for steak. It indicates the temperature at which the meat is well done, for mutton being 82 degrees C. My family prefers medium rare steak, so normally the maximum temperature reached was almost 75 meat degrees.
Meat temperature is taken where the piece is thickest, never ever touching the bone with the thermometer.
After the roast was done, remove the dish from oven. Meat will be left in the pot for 10 minutes before being cut and served in order to let the juices to settle down.

Dupa ce friptura este gata, ne apucam sa pregatim sosul si piureurile.
Legumele se curata, se spala si se fierb separat in apa cu sare. Apoi se paseaza si se amesteca cu unt si lapte sau numai cu unt (dupa caz).
Odata pregatite si piureurile, ne ocupam de sos. Fructele sharon se taie in cubulete si se pun intr-o craticioara. Peste acestea se adauga cei 300 ml de vin porto. Sosul se fierbe timp de 10-15 minute pentru a permite fructelor sa se inmoaie, insa sa nu devina pasta, iar vinului de porto sa se reduca. Cand sosul este fiert, craticioara se ia de pe foc. Dupa 2-3 minute adaugam miezul crud al fructelor pasiunii si amestecam. Sosul va avea un gust dulce acrisor, deosebit de aromat, cu bucati de fructe sharon si seminte crocante de fructul pasiunii. Intr-un cuvant, delicios!
Taiati friptura in felii dupa care aranjati farfuriile. Aveti grija sa mentineti mancarea calda! Serviti alaturi de un vin rosu sec.
After the roast is ready, we’ll start to prepare the sauce and purees.
Peel the vegetables, wash and boil them separately in salted water. Then mash them and mix with butter and milk or butter only (as applicable).
Once the purees are prepared, we’ll boil the sauce. Sharon fruits are cut into cubes and placed in a saucepan. Add the 300 ml port wine in the dish, over the sharon fruits pieces. Simmer the sauce for 15 minutes to allow the fruit to soften, but do not become paste and to port wine to reduce. When the sauce is cooked, take the pan aside. After 2-3 minutes add the raw passion fruit and mix. Sauce will taste sweet and sour, very aromatic, with sharon fruit pieces and crunchy passion fruit seeds. In a word, delicious!
Cut steak into slices and then arrange the plates. Make sure to keep food warm! Serve with dry red wine.

Pofta buna!
Bon app├ętit!

Friptura de miel / Roast lamb

Uitandu-ma printre retetele pe care le-am postat pana acum, am constatat ca nu am nici o reteta de friptura de miel. Asa ca m-am pus pe treaba ca sa rezolv „problema”.
Si fara urma de modestie, trebuie sa va spun ca a iesit delicioasa!
Nu stiu daca e tocmai sezonul potrivit pentru reteta asta dar probabil ca si voi mai aveti prin congelator carne de miel de la Paste, asa ca mine. 

Ingrediente:

– 2 pulpe de miel (de aprox. 1.5 kg)
– 1.5 l vin alb demisec
– foi de dafin
– piper mozaic
-tarhon
-coriandru
-nucsoara
-sare
-apa (optional)

Looking through the recipes I’ve posted before, I found that I have no recipe for roast lamb. So I set to work to solve the „problem”.
And without a trace of modesty, I have to say that it came out delicious!
I do not know if it’s the right recipe for this season but you probably have in the freezer some lamb from Easter, just like I did.

Ingredients:

– 2 legs of lamb (approx. 1.5 kg each)
1.5 l semi-dry white wine
bay leaves
mosaic pepper
tarragon
coriander
nutmeg
salt
water (optional)




 Am preparat o marinata din jumatate din cantitatea de vin si condimente. Am pus-o intr-un bol cu peretii inalti dupa care am pus carnea de miel. Aceasta trebuie sa fie acoperita de marinata.
Am pus folie alimentara peste bol dupa care  l-am bagat in frigider.
Carnea a stat la marinat in jur de 12 ore. 


I prepared a marinade with half of quantity of wine and spices. I put it in a bowl with high walls and then I put the lamb. Meat should be covered with marinade.
I put plastic foil over the bowl and after I put it in the refrigerator.
The meat was marinated for about 12 hours.

Carnea se scoate din marinata si se pune intr-o tava. Se adauga tarhon proaspat si putin piper dupa care se toarna vinul. Eu am mai adaugat si o ceasca de apa. Apoi tava se pune in cuptor.
Carnea se intoarce de pe o parte pe alta de cateva ori pana cand se rumeneste frumos. Eu am pregatit-o la foc mic, asa ca a durat destul de mult pana a fost gata (in jur de 3 ore).

Remove meat from the marinade and put it in a pan. Add fresh tarragon and pepper and then put the rest of the wine. I added a cup of water. Then it put the tray in the oven.
The meat must be turned from side to side several times until it browns nicely. I prepared it with small fire, so it took quite long before it was ready (about 3 hours).

Carnea a fost foarte frageda, nu a avut miros patrunzator si nu a ramas cu multa grasime.
The meat was very tender, had no smell and didn’t left too much fat.

 Noi am servit aceasta friptura de miel cu niste salata verde si garnitura de legume la abur. Delicios!
We served the roasted lamb with some salad and garnish of steamed vegetables. Delicious!

Mamaliguta cu branza si pastrama de oaie „in paturi” / Polenta with cheese and mutton pastrami „in layers”

Imi aduc aminte cu drag de acest fel de mancare. Strabunica mea, care a fost o femeie extraordinara, asa cum nici eu si nici o alta femeie din familie nu va mai fi, ne facea mereu mamaliguta „in paturi”. Mi se facuse dor de mancarurile strabunicii Valeria si nu am stat mult pe ganduri si m-am apucat de gatit. Am ales aceasta reteta pentru ca este una din preferatele mele.

Ingrediente:

– 500 g branza de burduf
– 300 g pastrama de oaie
– 100 g unt
– 900 g malai
– 2.5 l apa
– 1 lingura ulei de floarea soarelui
– sare

I remember with so much joy about this dish. My great grandmother, who was a extraordinary woman, as neither me or other woman from my family will be, used to cook this polenta ” in layers”. I was missing so much my great grandmother Valeria’s dishes and I didn’t thought too much and I started too cook. I chose this recipe because is one of my favorites. 

Ingredients:

– 500 g Romanian traditional ewe’s cheese (kept in lamb stomach)- branza de burduf
– 300 g mutton pastrami
– 100 g butter
– 900 g cornmeal
– 2.5 l water
– 1 tablespoon of sunflower oil
– salt

 Se pregateste branza. Se taie si se faramiteaza.
Pastrama se taie in felii potrivite si apoi in fasii.
Se pune apa intr-o oala, se adauga sarea si uleiul si se pune la foc. Cand apa a inceput sa fiarba punem malaiul treptat. Se amesteca energic pentru a nu face cocoloase. Oala se pune din nou pe foc si amestecam incet pentru 3-4 minute. Se ia de pe foc si se lasa 2-3 minute la racorit.
Pregatim o tava suficient de inalta pentru a pune mamaliguta „in paturi”.

We’ll prepare the cheese. We cut and crumble the cheese.
Pastrami will be cut in medium slices and after in small strips.
We put water into a pot and we add salt and sunflower oil. We’ll put the pot on the stove. When the water started to boil we’ll add the cornmeal gradually. We mix fast to prevent the forming of cornmeal balls. We put the pot back on the stove  and we mix slowly for 3-4 minutes. We take the pot aside and we let polenta to cool off for 2-3 minutes. 
We’ll prepare a tray high in off to put the polenta „in layers”.

Se pune primul strat de mamaliguta fierbinte si cateva bucatele de unt. Apoi se imprastie branza si pastrama. Pastrama o puteti praji-mie imi place mai mult neprajita.
Apoi punem un nou strat de mamaliguta fierbinte. Repetam acest procedeu de cate ori e necesar. Eu am facut doua straturi; puteti sa faceti chiar 3 sau 4 straturi. Pe ultimul strat puneti branza si pastrama.
Se pune in cuptorul preincalzit si se lasa la temperatura medie 20-25 minute.

We put the first layer of hot polenta and few pieces of butter. Then we spreas the cheese and pastrami. You can fry the pastrami-I like it just like it is.
After that we’ll put a new layer of hot ploenta. We’ll repeat this operation as many times as is needed. I made only two layers; you can do 3 or even 4 layers. On top you have to put cheese and pastrami.
We’ll put the tray in the preheated oven and we’ll leave it there for 20-25 minutes at medium temperature.

Gata pentru servire! Cu salata, rosii, muraturi sau ardei iuti! ­čÖé

Ready to be served! With salad, tomatoes, pickles or pickled hot peppers! ­čÖé